Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash.
Wen-Bin HeSha HouLong-Ying ZengHong-Biao TangXing TongChang-Zheng WuXiang LiuGe TanLi-Qiong GuoJun-Fang LinPublished in: Journal of the science of food and agriculture (2024)
Enzymes present with excellent properties during the moromi fermentation period could be obtained from these results. Meanwhile, the characterization of the metabolic pathways of microorganisms during the moromi fermentation period was revealed. The results provide a basis for more scientific and purposeful improvement of moromi fermentation in the future. © 2024 Society of Chemical Industry.